Baked Mini Pumpkin Donuts |
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
- 2½ tbsp canola oil
- 1 egg
- ½ cup + 1 tbsp sugar
- ½ cup pumpkin purée (canned or fresh)
- ⅛ tsp nutmeg
- ⅛ tsp cloves (or allspice)
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ tsp baking powder
- ⅔ cup flour
- Chocolate Glaze:
- 1 tbsp butter
- ½ tsp light corn syrup
- 1 tbsp milk or heavy cream
- ¼ tsp vanilla extract
- 1 tbsp semi-sweet chocolate chips
- ¼ cup confectioners' sugar
- Preheat oven to 350 degrees F.
- Mix oil, egg, sugar, pumpkin purée, spices and salt in a mixing bowl with a wooden spoon.
- Add the baking powder then half of the flour. Stir well.
- Add the remaining flour and stir until all ingredients are well blended.
- Add 1 tbsp to greased mini donut pan molds.
- Bake for 7 minutes, until donuts are firm with gently touched with your finger.
- Cool on a wire cooling rack.
- For the glaze, melt the butter, corn syurp and milk or heavy cream in a small saucepan over low heat.
- Add the chocolate chips and vanilla, stirring until all melted.
- Add the confectioners' sugar and stir in. Add more cream if needed to get a nice consistency.
- Dip each donut in the glaze while keeping over low heat.
Makes 18 mini donuts
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/baked-mini-pumpkin-donuts/
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